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Cruddle :: Cruddle (v. i.) To curdle.

Curdle :: Curdle (v. t.) To change into curd; to cause to coagulate.

Curd :: Curd (v. t.) To cause to coagulate or thicken; to cause to congeal; to curdle.

Casein :: Casein (n.) A proteid substance present in both the animal and the vegetable kingdom. In the animal kingdom it is chiefly found in milk, and constitutes the main part of the curd separated by rennet; in the vegetable kingdom it is found more or less abundantly in the seeds of leguminous plants. Its reactions resemble those of alkali albumin..

Crud :: Crud (n.) See Curd.

Hoop :: Hoop (n.) A ring; a circular band; anything resembling a hoop, as the cylinder (cheese hoop) in which the curd is pressed in making cheese..

Turn :: Turn (v. t.) To make acid or sour; to ferment; to curdle, etc.: as, to turn cider or wine; electricity turns milk quickly..

Posset :: Posset (v. t.) To curdle; to turn, as milk; to coagulate; as, to posset the blood..

Uncrudded :: Uncrudded (a.) Not cruddled, or curdled..

Caseation :: Caseation (n.) A degeneration of animal tissue into a cheesy or curdy mass.

Coagulated :: Coagulated (a.) Changed into, or contained in, a coagulum or a curdlike mass; curdled..

Coagulate :: Coagulate (v. t.) To cause (a liquid) to change into a curdlike or semisolid state, not by evaporation but by some kind of chemical reaction; to curdle; as, rennet coagulates milk; heat coagulates the white of an egg..

Broccoli :: Broccoli (n.) A plant of the Cabbage species (Brassica oleracea) of many varieties, resembling the cauliflower. The curd, or flowering head, is the part used for food..

Curdle :: Curdle (v. i.) To change into curd; to coagulate; as, rennet causes milk to curdle..

Curd :: Curd (n.) The coagulated part of any liquid.

Coagulation :: Coagulation (n.) The change from a liquid to a thickened, curdlike, insoluble state, not by evaporation, but by some kind of chemical reaction; as, the spontaneous coagulation of freshly drawn blood; the coagulation of milk by rennet, or acid, and the coagulation of egg albumin by heat. Coagulation is generally the change of an albuminous body into an insoluble modification..

Set :: Set (v. t.) To render stiff or solid; especially, to convert into curd; to curdle; as, to set milk for cheese..

Curdless :: Curdless (a.) Destitute of curd.

Thrusting :: Thrusting (n.) The act of squeezing curd with the hand, to expel the whey..

Curdling :: Curdling (p. pr. & vb. n.) of Curdl.

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